Preheat oven to 450º F.
Chop cauliflower and peel garlic, then add to a roasting pan. Drizzle vegetables with 2 tablespoons of avocado oil, and season generously with salt and pepper.
While the cauliflower is roasting, add 2 tablespoons of avocado oil to a large soup pot. Saute jalapenos for about 5 minutes.
When the cauliflower is ready, add half to a blender, along with half of the chicken broth and half of the almond milk. Process until the mixture is very smooth and creamy. Pour into the soup pot with the jalapenos.
Repeat with the rest of the cauliflower, and the rest of the chicken broth and almond milk. Add to the soup pot, and stir everything together. Bring to a low simmer and allow to cook for another 5-10 minutes.
Garnish soup with crispy bacon, cheddar cheese, and green onions.